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Tender Apple Cider Braised Pork Chops: Best Easy Dinner

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These tender apple cider braised pork chops are proof that sometimes the best flavor combinations come from ignoring your instincts. They’re rich without being heavy, comforting without being boring, and they make your whole kitchen smell like fall.

Ingredients

Scale
  • 4 bone-in pork chops, about 1 to 1.5 inches thick
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 2 cups apple cider, unsweetened or lightly sweetened
  • 1 cup chicken broth, low-sodium
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 sprig fresh rosemary (or ½ teaspoon dried rosemary)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 bay leaf
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

Instructions

  1. Remove the pork chops from the refrigerator about 20 minutes before cooking. Pat them dry with paper towels. Season both sides generously with salt, pepper, and garlic powder.
  2. Heat the olive oil in your Dutch oven over medium-high heat until it shimmers. Carefully place the pork chops in the pot, making sure not to overcrowd them. Sear for 3 to 4 minutes per side, until deeply golden brown and crusty. Transfer the seared chops to a plate and set aside.
  3. Reduce the heat to medium. Add the sliced onion to the pot and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly browned. Scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Pour in the apple cider and chicken broth, stirring to combine. Add the Dijon mustard, thyme, rosemary, and bay leaf. Bring the liquid to a simmer, scraping up any remaining browned bits from the bottom. Let it bubble for 2 to 3 minutes so the flavors start to meld.
  5. Return the seared pork chops to the pot, nestling them into the liquid. The liquid should come about halfway up the sides of the chops. Bring the liquid back to a gentle simmer, then cover the pot with the lid. Reduce the heat to low so the liquid is barely bubbling. Let it cook for 45 to 60 minutes, or until the pork chops are fork-tender.
  6. Carefully transfer the cooked pork chops to a plate and cover loosely with foil to keep warm. Remove the herb sprigs and bay leaf from the pot. If you want a thicker sauce, stir in the cornstarch slurry and let it simmer for 2 to 3 minutes until thickened. Stir in the apple cider vinegar. Taste and adjust seasoning with salt and pepper.
  7. Return the pork chops to the pot or place them on a serving platter and spoon the sauce over the top. Garnish with fresh thyme or parsley if desired. Serve immediately.

Notes

Do not skip the sear; it adds flavor and texture. Use a meat thermometer for best results; pork chops are done when internal temperature reaches 180°F to 190°F for braising. Let the pork chops rest for 5 to 10 minutes before serving. This recipe tastes even better the next day. For a thicker sauce, use the cornstarch slurry. If using boneless chops, reduce braising time by about 15 minutes.

Nutrition

Keywords: apple cider braised pork chops, tender pork chops, easy dinner, fall comfort food, one-pot meal, gluten-free, dairy-free

Find it online: https://flurpchef.com/tender-apple-cider-braised-pork-chops-best-easy-dinner/